Save Moist, spiced pumpkin cupcakes with a hint of nostalgic root beer, topped with fluffy cream cheese frosting: a fun twist on classic autumn flavors.
The first time I baked these, my friends were surprised by the root beer flavor: it took the classic pumpkin cupcake to a whole new level. Everyone wanted seconds and asked for the recipe right away.
Ingredients
- All-purpose flour: 1 cup (120 g)
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon
- Ground cinnamon: 1/2 teaspoon
- Ground nutmeg: 1/4 teaspoon
- Ground ginger: 1/4 teaspoon
- Salt: 1/4 teaspoon
- Granulated sugar: 1/2 cup (100 g)
- Light brown sugar, packed: 1/2 cup (110 g)
- Root beer (not diet): 1/2 cup (120 ml)
- Vegetable oil: 1/3 cup (80 ml)
- Eggs, room temperature: 2 large
- Pumpkin purée (not pie filling): 3/4 cup (180 g)
- Vanilla extract: 1 teaspoon
- Cream cheese, softened: 4 oz (115 g)
- Unsalted butter, softened: 1/4 cup (60 g)
- Powdered sugar, sifted: 2 cups (240 g)
- Vanilla extract (frosting): 1/2 teaspoon
- Root beer (for frosting): 1 to 2 tablespoons
Instructions
- Prep:
- Preheat the oven to 350°F (175°C). Line muffin tin with paper liners.
- Mix dry ingredients:
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt in a medium bowl.
- Combine wet ingredients:
- Beat granulated sugar, brown sugar, root beer, vegetable oil, eggs, pumpkin puré, and vanilla extract in a large bowl until smooth.
- Combine:
- Gradually fold in dry ingredients until just incorporated (do not overmix).
- Divide batter:
- Spoon batter evenly into liners, filling each about 2/3 full.
- Bake:
- Bake 20 to 22 minutes, or until a toothpick comes out clean.
- Cool:
- Let cupcakes cool in the pan 5 minutes, then transfer to wire rack to cool completely.
- Make frosting:
- Beat cream cheese and butter until creamy. Gradually add powdered sugar, mixing until smooth. Stir in vanilla and root beer until desired flavor and consistency.
- Frost cupcakes:
- Frost cooled cupcakes with piping bag or spatula. Optionally garnish with root beer candies or a sprinkle of cinnamon.
Save Baking these with my kids is always a highlight: they love swirling on the frosting and adding fun toppers.
Required Tools
Use a muffin tin, paper cupcake liners, mixing bowls, measuring cups and spoons, wire rack, electric mixer or whisk, and piping bag or spatula for easy preparation.
Allergen Information
Contains wheat (gluten), eggs, and milk (cream cheese, butter): always check root beer labels and other ingredients for added allergens.
Nutritional Information
Per cupcake: 285 calories, 11 g total fat, 44 g carbohydrates, 3 g protein.
Save These cupcakes are guaranteed to be the star of any autumn dessert table. Whip up a batch and share the joy.
Recipe Guide
- → Can I use canned pumpkin for this?
Yes, use pure pumpkin purée. Avoid pumpkin pie filling as it may contain added spices or sugar.
- → Is root beer flavor strong in these cupcakes?
The root beer provides a gentle, nostalgic undertone that pairs well with pumpkin and spices, without overpowering.
- → Can the cream cheese frosting be made ahead?
Absolutely. Prepare in advance and store covered in the refrigerator for up to 3 days until ready to use.
- → Are there egg-free or dairy-free options?
Try using flax eggs and dairy-free cream cheese and butter substitutes for allergy-friendly versions.
- → How should leftovers be stored?
Keep in an airtight container in the refrigerator. Best enjoyed within three days for freshness.
- → Can I enhance root beer flavor?
Add a few drops of root beer concentrate to the frosting for more pronounced flavor if desired.